Description
Pioneer Woman Pumpkin Zucchini Muffins blend autumn’s warmth with garden-fresh goodness. Spiced with cinnamon and nutmeg, these moist treats offer comfort in each delightful bite you’ll savor.
Ingredients
Scale
Primary Ingredients:
- 15 ounces (425 grams) pumpkin puree
- 1 ½ cups freshly grated zucchini
- 2 large eggs
- ½ cup vegetable oil
- 1 ½ cups chocolate chips
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
Finishing Ingredients:
- 2 teaspoons pure vanilla extract
- Coarse sugar, for topping
Instructions
- Prepare the oven environment by heating to 375 degrees Fahrenheit (190 degrees Celsius) and lining a 12-cup muffin tin with paper liners for easy removal and clean-up.
- Create a dry ingredient foundation by whisking all-purpose flour, baking soda, kosher salt, and pumpkin pie spice in a medium mixing bowl until uniformly combined.
- Develop a smooth wet mixture by vigorously whisking granulated sugar and large eggs in a separate large bowl until the texture becomes light and creamy.
- Integrate pumpkin puree into the egg mixture, blending thoroughly to create a uniform orange-colored base with no visible streaks.
- Introduce vegetable oil and pure vanilla extract, stirring gently to maintain the mixture’s smooth consistency and prevent separation.
- Carefully fold the dry ingredient mixture into the wet ingredients, using minimal strokes to prevent gluten development and maintain a tender muffin texture.
- Incorporate freshly grated zucchini and semi-sweet chocolate chips, distributing them evenly throughout the batter with gentle, deliberate movements.
- Portion the batter into prepared muffin cups, filling each approximately 3/4 full to allow proper rising during baking.
- Enhance the muffin tops by sprinkling coarse turbinado sugar across the surface for a delightful crunch and sweet crystalline finish.
- Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a clean toothpick into the center of a muffin – it should emerge without wet batter.
- Allow muffins to rest in the tin for 10 minutes, then transfer to a wire cooling rack, letting them reach room temperature for optimal flavor and texture.
Notes
- Grate zucchini when slightly damp to help distribute moisture evenly throughout the muffin batter.
- Mix wet and dry ingredients separately before combining to prevent overmixing and ensure tender texture.
- Check muffins for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Squeeze excess liquid from shredded zucchini using a clean kitchen towel to prevent watery muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg